Saturday, 28 July 2012

Vanilla Frozen Yoghurt with Homemade Wafer Biscuits

So this was my other project yesterday: make frozen yoghurt, because I've never made it before, and make wafers to serve with them.  Both turned out okay.  I think the wafers ended up being too thick because the photo on the recipe they have holes in but they were still quite yummy.  I've been eating them on their own.  It's a shame I apparently don't like frozen yoghurt.  It's too tangy for me, but that may be the Greek yoghurt.  I like vanilla yoghurts and strawberry yoghurts, and Muller corners but not Greek.  Ah well.  The boyfriend liked it so he can eat the rest.

There was one slight problem with making the wafers, and that was that they stuck to the baking parchment.  It's so frustrating when they do that because what's the point of putting the paper down if the thing you're baking sticks to it?  So I sat for about half an hour with a sharp knife scraping it off.  Irritating but it meant they didn't go to waste.

Vanilla Frozen Yoghurt - adapted from 101 Cookbooks 
Makes a bit less than 1ltr
  • 500g/1lb Greek yoghurt
  • 100g/3.5oz caster sugar
  • 2/3 tsp vanilla extract
  1. Mix the yoghurt, sugar and vanilla together in a bowl until the sugar dissolves and everything is really well combined.
  2. Put in the fridge for about an hour.
  3. Put in your ice cream maker and freeze according to model's instructions. (I have to mix mine in my ice cream maker for about half an hour, which produces a soft frozen yoghurt.  Then I transfer it to a container and freeze in the freezer for about 2 hours before serving.)
Wafers - adapted from Good Food Channel
Makes 8
  • 40g/1.4oz butter
  • 50g/1.7oz icing sugar
  • 1 egg white
  • 40g/1.4oz plain flour
  1. Preheat the oven to 180C/350F/Gas Mark 4 and line a large baking tray with greaseproof paper.  If you want to be extra cautious, grease the paper with some butter.
  2. Cream the butter and sugar together until pale and fluffy.
  3. Add the egg white and beat until smooth.
  4. Sift the flour and fold into the mixture.
  5. Spread teaspoonfuls of the mixture onto the baking tray, pressing them into flat ovals with the back of the spoon.  Make sure to leave a little space between all.
  6. Bake for about 4-5 minutes until they are golden with slightly brown edges.
  7. Remove from the oven and then transfer to a cooling rack.
  8. If you want to shape them, drape them over a rolling pin whilst they are still soft.  If hardening, just put them back in the oven for a couple of minutes to soften them up again.

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